Beginner Sourdough Bread www.tiktok.com 123 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Add 200 grams of sourdough starter to a glass bowl. 2. Mix the starter with 700 grams of water until it is milky. 3. Add 1000 grams of flour and 20 grams of salt. 4. Mix everything until a shaggy dough is formed. 5. Let the dough sit for one hour. 6. Perform stretch and folds for about 8 times around the bowl. 7. Cover and let the dough rest for 30 more minutes. 8. Perform another set of stretch and folds. 9. Cover and let the dough rest for another 30 minutes. 10. Perform a third set of stretch and folds, using coil folds for the last two sets. 11. Let the dough finish bulk fermenting (about 8 hours). 12. Split the dough into two pieces, and pre-shape them into loaves. 13. Cover the loaves and let them rest for 30 minutes. 14. Perform the final shaping, using a tri-fold technique. 15. Place the shaped loaves in bannetons, dust with rice flour, cover with shower caps, and let them cold proof for at least a couple of hours. 16. Preheat the Dutch oven for 30 minutes at 450°F (232°C). 17. Score the loaves, creating a heart shape. 18. Place the loaves in the preheated Dutch oven, and bake for 30 minutes at 450°F (232°C). 19. Remove the lid, and bake for another 10 minutes at 425°F (218°C). 20. Cool the loaves for a couple of hours before slicing. 1. Add 200 grams of sourdough starter to a glass bowl. 2. Mix the starter with 700 grams of water until it is milky. 3. Add 1000 grams of flour and 20 grams of salt. 4. Mix everything until a shaggy dough is formed. 5. Let the dough sit for one hour. 6. Perform stretch and folds for about 8 times around the bowl. 7. Cover and let the dough rest for 30 more minutes. 8. Perform another set of stretch and folds. 9. Cover and let the dough rest for another 30 minutes. 10. Perform a third set of stretch and folds, using coil folds for the last two sets. 11. Let the dough finish bulk fermenting (about 8 hours). 12. Split the dough into two pieces, and pre-shape them into loaves. 13. Cover the loaves and let them rest for 30 minutes. 14. Perform the final shaping, using a tri-fold technique. 15. Place the shaped loaves in bannetons, dust with rice flour, cover with shower caps, and let them cold proof for at least a couple of hours. 16. Preheat the Dutch oven for 30 minutes at 450°F (232°C). 17. Score the loaves, creating a heart shape. 18. Place the loaves in the preheated Dutch oven, and bake for 30 minutes at 450°F (232°C). 19. Remove the lid, and bake for another 10 minutes at 425°F (218°C). 20. Cool the loaves for a couple of hours before slicing. Add Direction Ingredients 200 grams peaked sourdough starter 700 grams water 1000 grams flour 20 grams salt grams rice flour - + - + - + - + - + Add ingredient Equipment glass bowl whisk dough whisk timer bench scraper Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe